Whether you’re a seasoned tailgater or just getting started, it helps to have a list of things handy so you don’t find yourself on a parking lot with no way to open that can of beans, or having to borrow matches or a lighter from neighboring tailgaters or worse, realizing your tickets to the game are on the kitchen counter at home! Use these tips and this list to make sure you’ve got everything you need. Feel free to print it out and keep it with your tailgating gear!

Pro Tips

If you plan to tailgate on a regular basis, put a kit together with the things you know you’ll need every time.

Do as much as you can the night before so you can get there early to get a good spot.

Bringing warm food? Use a cooler as warmer. Line with aluminum foil and fill with hot food.

Make your party easy for friends to find with a tall flag or a helium balloon.

Finger foods rule! The easier it is to eat it with your hands, the better!

Things to Prep the Night Before

Patty meat, freeze, throw on grill

Do the slicing and dicing in the convenience of your kitchen (tomatoes, onions, etc.)

Freeze water bottles so they can do double duty (keep things cold & provide cold drinks)

Ponchos and umbrellas if it’s rainy (extra trash bags make great rain ponchos in a pinch)

Double up on critical items like charcoal or propane tanks so you don’t run out

Extension cords

Cold Weather Tailgating Gear

Coats

Thermoses

Blankets

Cushions

Hand warmers

Don’t worry too much if you forget something. Tailgating neighbors are usually happy to share. Just look for the groups with the same color jerseys as the ones you’re wearing!

Make Tailgating Easy – Order a Party Pack from McGonigle’s!

If cooking the food on-site is not your jam, make it easy and order it all from McGonigle’s Market! Give us an hour and we’ll have it ready – two hours if you want it hot and ready to eat. We offer three sizes for small to large groups. Here’s a link to our Party Pack menu where you can choose from delicious BBQ options and our mouthwatering sides: Party Pack Menu.

]]>Our BBQ to Go Is Really Going Places!https://www.mcgonigles.com/mikes-blog/our-bbq-to-go-is-really-going-places/
Wed, 17 Jul 2019 14:08:34 +0000https://www.mcgonigles.com/?p=11281Believe it or not, some people do not know that every day McGonigle’s Market serves up a delicious BBQ lunch. Brisket, pulled pork, ribs, chicken, […]

Believe it or not, some people do not know that every day McGonigle’s Market serves up a delicious BBQ lunch. Brisket, pulled pork, ribs, chicken, burgers, sausage…and don’t forget the sides like onion strings, cheesy corn, waffle fries… you get the idea. We serve it from our trailer in the front of the store. All you do is go into the store, place your order, pour your drink from the fountain, and take the receipt outside to the guys in the trailer. Anybody who lives or works near us knows about this by our signs and the delicious smoke wafting through the air. However, some people don’t work or live near our store, and to them we issue an apology and wish we could see them more often. While we can’t just open a new store near you, we’ve done the next best thing.

Now Our BBQ Can Come to You with Postmates

So you don’t live or work close to McGonigle’s Market. Whump, whump whump. We have some great news for you. Now you can get McGonigle’s BBQ delivered to you! That’s right. We’ve partnered with Postmates to make your lunch and dinner BBQ dreams come true. Just use the Postmates app to place your order and they bring it to you. But remember, we aren’t a late night kinda place. We’re only open M-S till 6 and Sunday till 5. You’re gonna have to take those after-the-bars tummy rumbles someplace else. But when it comes to lunch, we gotcha covered every day of the week! Get yourself some McGonigle’s BBQ today!

McGonigle’s Hours

]]>How Our Ribs for Kids Charity Event Came to Behttps://www.mcgonigles.com/mikes-blog/how-our-ribs-for-kids-charity-event-came-to-be/
Mon, 22 Apr 2019 15:24:16 +0000https://www.mcgonigles.com/?p=10845Every year for the past 15 years, McGonigle’s Market has been holding our Ribs for Kids event to raise money for FosterAdopt Connect, a local […]

Every year for the past 15 years, McGonigle’s Market has been holding our Ribs for Kids event to raise money for FosterAdopt Connect, a local charity that supports abused and neglected foster and adopted children and the families caring for them. It all started when Mike McGonigle’s managing partner, Randy Ross and his wife, Lori, started Midwest Foster Care and Adoption Association (now FosterAdopt Connect).

The Rosses Rock!

Theirs is an amazing story on its own. Besides raising their biological children, over the years, this amazing couple has fostered hundreds of children and adopted 21! If there were more people like Randy and Lori in the world, it would definitely be a better place. Their commitment to these kids and this cause is inspiring and it just seemed natural that we should help out by supporting their charity.

Dad Would Have Liked It…a Lot

McGonigle’s founder, Bill McGonigle, was especially committed to children and family. He had nine children and instilled in each one of them a commitment to making the world a better place by strengthening the family. He was very generous in his lifetime, helping many struggling families to provide food for themselves. Mike McGonigle, his son, who now owns and operates McGonigle’s Market, knew that supporting this organization would be the perfect way to honor his memory. So in 2004, the first Ribs for Kids event was held.

Since then, every spring, rain or shine, McGonigle’s has continued to support this cause. “We hold it every year at the end of April or beginning of May,” Mike McGonigle said, “to commemorate both the opening of the store on May 5th of 1951 and the start of the barbecue season. I know my dad would have been proud to be a part of such a good cause.

How Ribs for Kids Works

The ribs are hot and ready and if customers can’t eat them that day, but still want to donate to a good cause (and get a deal on delicious barbecued ribs), McGonigle’s also sells tokens for a slab of ribs. Tokens can be redeemed throughout the year. Each year, the event gets a little bigger (weather plays a small part) but in the last few years, we’ve sold over 3,500 slabs of ribs and raised over $30,000. That money goes to help fund food pantries, clothing closets, mentoring and advocacy programs, and more for the wonderful families who foster and adopt these hurting kids. There are over 1,900 abused and neglected children in Missouri and Kansas, and every little bit of money donated helps them have better lives.

FosterAdopt Connect

This non-profit started as a support group for foster and adoptive parents in 1998. Family participation quickly grew from 20 families to the more than 400 families it serves today. Click on this link Foster Adopt Connect to find out more about this organization which supports abused and neglected foster and adopted children and the families caring for them. If you can’t make it to the Ribs for Kids event this year, but would like to donate, you can do that as well here.

]]>Order the Best Corned Beef in Kansas City from McGonigle’s Market!https://www.mcgonigles.com/mikes-blog/order-the-best-corned-beef-kansas-city-from-mcgonigles-market/
Mon, 04 Mar 2019 16:06:36 +0000https://www.mcgonigles.com/?p=4855St. Patrick’s Day is kind of a big deal to us here at McGonigle’s Market, which is why this time each year we serve up […]

St. Patrick’s Day is kind of a big deal to us here at McGonigle’s Market, which is why this time each year we serve up our famous corned beef brisket. Want to know how we do it? Continue reading for some insider tips for the best corned beef in Kansas City.

What Is Corned Beef?

The traditional corned beef brisket starts as a regular beef brisket and is cured in a brine. This curing process is what makes it “corned” beef. The name comes from the “corn-sized” grains of salt and spices used in the brine. The brining process also gives the meat its deep red color. The most common cut of meat to corn is a brisket. However, not all corned beef is brisket, and not all brisket is corned beef.

Helpful Hint: Keep in mind that this cut of meat will shrink as you cook, so it’s important to buy the right portions to accommodate your guests. When buying a brisket for corned beef, plan on about 3/4 pounds per person uncooked weight. But if you want leftovers (and who doesn’t?) plan for one pound per person (corned beef sandwiches and corned beef hash…here we come!).

Choose from Two Cuts of Brisket

Brisket usually comes in two common cuts, point cuts or flat cuts. Point cuts are a rounder cut of meat with more fatty marbling, which means it’s a more flavorful, juicy cut of meat. In contrast, flat cuts are a leaner cut, but much easier to slice uniformly which makes it a great cut for leftover meat that you’ll want to use on sandwiches. While both offer different advantages, it all comes down to how you cook the meat. Either one can be cooked to juicy perfection if prepared properly and patiently.

The Best Way to Cook Corned Beef

Cooking a corned beef brisket is essentially the same as cooking a brisket, but here are our tips for the best results:

Prep Time: 5 min

Cook: 4 hours

Yield: 4 servings (with leftovers)

INGREDIENTS

3 pound corned beef brisket

1 pound medium new potatoes

1 pound carrots

1 head of cabbage

1 pound parsnips

1 pound turnips

1 fennel bulb

DIRECTIONS

Preheat oven to 325 degrees.

Place the corned beef in a roasting pan and add about 1/2 an inch to 1 inch of water to the bottom of the pan.

Next, cover the pan tightly and cook at 325 degrees for about three hours.

Add new potatoes, carrots, parsnips, turnips, and fennel after the corned beef has cooked for about 2 ½ hours. Next, re-cover and continue to cook for another half hour.

Lastly, add in the classic cabbage wedges and continue cooking for the remaining half hour or until the cabbage is tender.

Don’t feel like doing the work? We’ll do it for you! Call McGonigle’s Market at (816) 444-4720 to pre-order our world famous corned beef for St. Patrick’s Day!

If you’ve never heard about our ham loaf, you’re missing out! We have been making our ham loaf mix since we opened our store in 1951 and among those who’ve tried it, it has become a family favorite. It’s been around for so many decades it’s reached near legendary status. So what exactly is ham loaf? It’s a combination of ground ham, veal and pork and it’s absolutely delicious. There really is nothing else like it. Give it a try on your table. Here’s a great recipe:

Brown Sugar Glazed Ham Loaf

Prep Time

10 Min

Bake Time

2+ Hours

Total Time

2 Hours & 10 Min

Servings: 4 people

Ingredients

1 ½ to 2 lb ham loaf mix

½ cup fine bread crumbs (2 slices)

3 tablespoons finely chopped onion

1 egg, beaten

¾ cup of milk

¼ teaspoon liquid smoke

Brown Sugar Glaze

¾ cup brown sugar

½ teaspoons dry mustard

¼ cup vinegar

¼ teaspoon liquid smoke

Directions:

Combine loaf ingredients and mix well.

Place mixture in a glass loaf pan.

Bake in a 350 degree oven one hour.

Drain drippings and baste the brown sugar glaze over the loaf.

Continue baking 30 minutes, basting often with the glaze.

Stop by and pick up our exclusive ham loaf mix and introduce your family to this delicious dish that’s sure to become a favorite. Pick up your ham loaf mix and other ingredients at our store on Ward Parkway at 79th Street. For the one and only ham loaf…it must be McGonigle’s.

Looking for a cool, healthy summertime meal that’s refreshing and satisfying? Try this Cobb salad with a twist. Instead of chicken, grill some salmon instead. Go ahead, break the rules! Nobody’s watching. Whether you’re eating alone or sharing with a friend, this recipe will make enough for two people to enjoy. The grilled zucchini is a nice touch too. Here’s a helpful tip. If you’re short on time, you can make this recipe even easier by buying the salmon already smoked at McGonigle’s. We even keep roasted veggie salad in the deli that you can use in place of the zucchini.

]]>Lobster Tails With Garlic Butter and White Wine Saucehttps://www.mcgonigles.com/mikes-blog/lobster-tails-with-garlic-butter-and-white-wine-sauce/
Wed, 13 Jun 2018 14:18:46 +0000https://www.mcgonigles.com/?p=8195When you hear lobster tails, you automatically think celebration. It’s just one of those foods that is served at special occasions. Many times, fancy foods […]

When you hear lobster tails, you automatically think celebration. It’s just one of those foods that is served at special occasions. Many times, fancy foods call for fancy preparations too. Luckily with lobster tails, the opposite is true. If you’ve wanted to prepare lobster tails at home but you thought it was too complicated, get ready to enjoy a lobsterfest! This recipe is simple, but oh, so delicious.

Directions:

Preheat broiler and line a baking sheet with foil. Place oven rack 4-6 inches from broiler.

If lobster tails are frozen, thaw them in a pot of cold water for 30 minutes or until fully thawed. Rinse and pat dry with paper towels.

In a small saucepan, melt the butter over medium heat. Add the garlic and sauté about one minute. Add the white wine. Simmer 2-3 minutes to let it reduce slightly, then add the lemon juice, salt and pepper. Whisk the mixture until combined.

Cut the top shell down the center of the back to the end of the tail, leaving tail fan intact. A sharp kitchen shears is best for this job. Remove vein or shell shards, if any. Loosen the meat from the shell by running your finger between them. Spread the meat slightly open. Lift the lobster meat off of the bottom of the shell as well.

Place lobster tails, meat side up, on baking sheet. Set aside. Sprinkle each lobster with a pinch of salt and a little pepper.

Using half of the sauce, pour or brush over each lobster and reserve the remaining sauce. Serve it with the finished lobster for dipping.

Broil for 12 to 14 minutes or until lobster meat is opaque, and edges are slightly brown.

]]>Who Does Catering in Kansas City Best? We Do!https://www.mcgonigles.com/mikes-blog/best-catering-in-kansas-city/
Mon, 21 May 2018 16:38:42 +0000https://www.mcgonigles.com/?p=7805McGonigle’s Market has been around since 1951. Our claim to fame is our quality meat and seafood, of course, and many people stop by for […]

McGonigle’s Market has been around since 1951. Our claim to fame is our quality meat and seafood, of course, and many people stop by for a delicious BBQ lunch from our trailer or even a deli sandwich. But the one thing people don’t seem to know about McGonigle’s is that we do catering in Kansas City.

We Do More Than Just Barbecue

Of course, we offer our delicious BBQ as a catering option – pulled pork, brisket, chicken, and more. But over the years we have expanded our menu to offer more than just barbecue. We offer Italian, Mexican and American spreads as well. Our repeat customers really appreciate the variety. They know they can depend on us for great service, no matter if they are ordering in Overland Park, downtown KC, or anywhere in the metro, and they can call us again and again and change up the order every time so no one gets burned out on the same lunch. Here are the options you can choose from:

Appetizer Buffets

Cold Buffets

Box Lunches

BBQ Lunches

Italian Fare

Mexican Fare

American Fare

No Crowd Is Too Large for McGonigle’s Catering

We can feed a small group or a large crowd. Just give us a call and we’ll help you choose the meal that’s right for your event. From light appetizers to business lunches, to large weddings, our professional catering staff can handle it all. We have been feeding Kansas Citians for decades and that experience, along with our delicious food, will make your event a success. See why our customers keep coming back again and again.

You pick the type of food, tell us the number of people, and we’ll take care of the rest. Visit our catering page for more details or call us at (816) 444-4720. For the Best Catering Experience…It Must Be McGonigle’s.

]]>How to Buy the Best Shrimphttps://www.mcgonigles.com/mikes-blog/how-to-buy-the-best-shrimp/
Tue, 15 May 2018 20:07:57 +0000https://www.mcgonigles.com/?p=7764When we think of shrimp we don’t really realize that there are many different varieties of shrimp. Most people don’t realize that the variation in […]

When we think of shrimp we don’t really realize that there are many different varieties of shrimp. Most people don’t realize that the variation in quality is quite wide. Mike McGonigle feels that shrimp from the Gulf of Mexico are the best shrimp available. All shrimp turn a beautiful orangy pink color when cooked, but in the raw state, they are labeled roughly according to their color. Pink, white, and brown shrimp are harvested from the Gulf of Mexico by commercial shrimp boats, which venture out to sea for several days or weeks at a time. The shrimp are caught and cleaned and frozen right on the boat.

Gulf Shrimp vs. Black Tiger Shrimp

Of the Gulf shrimp, the browns, which are actually more pink than brown in color are Mike’s favorites because he says they have the best flavor profile and texture. Black tiger shrimp are very popular. They are farm raised in Thailand and tend to be less expensive than the wild caught Gulf shrimp; however, the conditions they are raised in are not monitored very well.

Size Labels Are Not Regulated

People tend to think of shrimp as a commodity item that they can just compare price and buy the cheapest one they find. Not a good idea. At the retail level, there are many different ways that the merchants can deceive us. The first thing to watch for is the size. Shrimp are sized by a count per pound. For example, 21/25 means 21 to 25 pieces per pound. There are no standardized labels for sizes, thus “jumbo” shrimp is a generic term applied at the retail level that gives us no real claim to the actual size. Lots of stores will sell a 36/40 shrimp and label it as jumbo. By Mike’s standards, this is a medium or perhaps large size; not a jumbo.

Beware of STP

A very common practice is for the processors to treat shrimp with a preservative called sodium tripolyphosphate (STP), which they claim extends the shelf life of the shrimp. This is true to some extent, but the real reason they use it is to increase the size of the shrimp. When shrimp are soaked in a solution of water and this chemical, they react like a sponge and take on water, thus increasing their size and weight. When the shrimp are cooked the first thing that happens is that the water gets purged out and what’s left is a smaller, less tender, less flavorful product.

A Variety of Sizes Makes Cooking Trickier

Another trick is to mix sizes. Adding 36/40 to 21/25 creates a 26/30. When you have such a variety of sizes they cook at different rates and that causes problems. Either the smaller shrimp are perfect and the larger are undercooked or the larger shrimp are just right, while smaller shrimp are overcooked and rubbery.

Ask Questions and Experiment with Different Types of Shrimp

When it comes down to it, the best way to purchase shrimp is to deal with someone you can trust. Compare prices by comparing sizes by count, not a size on the label. Ask if the shrimp have been treated. Ask what variety they are. You might try several different varieties and decide for yourself which you like best. Mike thinks you will find that the Gulf browns are the best.

Shrimp Cooking Tips

When cooking shrimp, remember to be careful. They cook quickly and tend to get dry and chewy when overcooked. Boiling only takes a few minutes. I like to use a 21/25 size and boil them in small batches removing them from the pot with a slotted spoon when they float to the top. Use a larger shrimp for grilling. Grill them very gently, peeled and marinated with an olive oil base. Add garlic, ginger, hot sauce and pepper to taste. Skewering them makes flipping an easier task, and you’re less likely to lose any down the gaps in the grate.

]]>Taste the Ribs and So Much More at Our Annual Ribs for Kids Fundraiserhttps://www.mcgonigles.com/mikes-blog/ribs-for-kids-fundraiser-2018/
Mon, 16 Apr 2018 21:40:43 +0000https://www.mcgonigles.com/?p=7573Friday and Saturday, April 20th and 21st, stop by McGonigle’s Market to get a great deal on our famous baby back ribs and help a […]

Friday and Saturday, April 20th and 21st, stop by McGonigle’s Market to get a great deal on our famous baby back ribs and help a great cause! Every year we hold our Ribs for Kids Fundraiser to help FosterAdopt Connect. This local business helps find foster and forever homes for the nearly 2,000 abused and neglected children in our area. Proceeds from the event will help fund a food pantry, a clothing closet, and more for these wonderful families who foster and adopt these hurting kids. Come on by and get yourself some ribs. Can’t eat them right now? Pick up some tokens good for a slab of ribs any time you get the craving.

Try Samples from Local Vendors at Ribs for Kids

Our Ribs for Kids event is also a great opportunity to try some of our other products. Several vendors will be on hand with samples of their products that we carry in our store. Say hi to the friendly folks and check out the following for a free sampling:

Benish’s Bakery

Bob Benish is known for his delicious biscotti biscuits. These thin, crisp biscuits are handmade from pure fresh ingredients, including a French white chocolate, ground and baked in to give them both tenderness and dunkability. Bob offers Citrus, Hazelnut and Trade Winds (a unique blend of spices with cocoa, macadamia nuts and rum) varieties. Visit Benish’s Bakery website here.

Huge Mike’s BBQ Sauce

Get ready for a kiss of sweet and a nip of heat! Mike Kirk will be on hand with samples of his “Roll Over and Rub It” seasonings and Sweet Hickory and Smokey Chipotle barbecue sauces. Visit Huge Mike’s website.

Mutt Crunchers Dog BiscuitsGot a pup with a sensitive tummy? Stop and see Mathew Wright from Mutt Crunchers. They make the perfect treats! These homemade biscuits were created specifically for dogs who suffer from food allergies. Using simple, human-grade ingredients like milk, eggs, wheat, barley and peanut butter, Mutt Crunchers are perfect for your furry friends. You can even try one if you dare.Visit Mutt Crunchers’ website.

Zim’s Buffalo Wing SauceIf hot wing sauce from New York and barbecue sauce from Kansas City had a child, it would be Zim’s hot sauce. Meet Todd Zimmer and try his sauces and spices and you’ll see why Zim’s is a local favorite!Visit Zim’s Sauces website.

Make sure to visit the Ribs for Kids Fundraiser Friday and Saturday, April 20th and 21st, to get your hands on some famous mouthwatering baby back ribs at a special price and help foster and adopted kids in our area. Plus, sample some customer favorites from local Kansas City vendors while you’re here!